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Cited article:

Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds

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International Journal of Food Science & Technology 56 (2) 804 (2021)

New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data

Roya Afshari, Christopher J. Pillidge, Elizabeth Read, Simone Rochfort, Daniel A. Dias, A. Mark Osborn and Harsharn Gill
Scientific Reports 10 (1) (2020)

Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products: an Inter-Laboratory Validation Study

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Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments

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Journal of Agricultural and Food Chemistry 63 (43) 9389 (2015)

Biogenic amine content and proteolysis in Manchego cheese manufactured with Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters

J.M. Poveda, R. Chicón and L. Cabezas
International Dairy Journal 47 94 (2015)

Levels of biogenic amines in cheeses and their impact on biochemical and histological parameters in rats

Kahled M. El-Zahar, Ahmed M. Abd El-Zaher and Mohamed Fawzy Ramadan
Journal of the Korean Society for Applied Biological Chemistry 57 (1) 73 (2014)

Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem

C. Delbès-Paus, S. Miszczycha, S. Ganet, et al.
International Journal of Food Microbiology 160 (3) 212 (2013)

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

Javier Calzada, Ana del Olmo, Antonia Picón, Pilar Gaya and Manuel Nuñez
Applied and Environmental Microbiology 79 (4) 1277 (2013)

Formation of Early and Advanced Maillard Reaction Products Correlates to the Ripening of Cheese

Robert Spanneberg, Grit Salzwedel and Marcus A. Glomb
Journal of Agricultural and Food Chemistry 60 (2) 600 (2012)

The Arthrobacter arilaitensis Re117 Genome Sequence Reveals Its Genetic Adaptation to the Surface of Cheese

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Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening

Juliano De Dea Lindner, Valentina Bernini, Angela De Lorentiis, et al.
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Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

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Composition of the Water-Soluble Fraction of Different Cheeses

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Producing specific milks for speciality cheeses

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